Fall is in full swing at Nightingale. Please come taste some of our new menu items:
The Apollonia Vitelli made with Copper & Kings Craft Brady, Housemade Pear Shrub, Bitter Queen Mississippi bitters, and Silvo Carta Vernaccia. Vernaccia is an intentionally oxidized white wine that acts like a vermouth in this delicious, refreshing cocktail. Try it with…
Semolina Fettuccine, a house cut pasta, sauteed with sweet apples, brown butter, and dark swiss chard and topped with a fresh grating of parmigiano. A perfect fall pasta dish!
Please think of Nightingale as you plan your holiday gatherings. Reservations can be made by calling 612.354.7060.
Every October, Nightingale partners with Whittier International Elementary school for Project Whittier. Please join us on Wednesday, October 25 for dinner from 4pm to 10pm and we will donate 25% of your bill to this amazing school! For more information, please click HERE!
Reservations are recommended, but not required. Please call 612.354.7060 to reserve your table. We look forward to serving you!
On October 9th, 2012 Nightingale opened its doors for the first time! We are so thankful to our community for your continued support!
Please come celebrate with us tonight!
The leaves are starting to turn, the temperature is falling, and our menu is changing! Fall must be here! Please come try our new dishes:
-Warm eggplant dip served with housemade whole wheat pita bread, topped with toasted pine nuts, and served with a side of housemade pickled chile peppers.
-Market salad is now belgian endive, cider glazed cipollini onions, new potatoes, and horseradish vinaigrette.
We look forward to serving you. Please keep Nightingale in mind for your fall and winter party planning and family gatherings. We are able to accommodate most groups. As always, reservations can be made by calling 612-354-7060.
Please join us Monday September 11, 2017 at 7:00 P.M. for our 5th annual Tomato Dinner with wine pairings by Vanessa Lisovskis of Bourget Imports. This is one of our favorite events of the year and features local tomatoes in each course! Reservations are required and can be made by calling 612.354.7060.
Pan Con Tomate
Josep Masachs “Mas Fi” Cava N/V
Seared Scallop Tartare
grilled tomato broth, lemon verbena, ras el hanout
Rose of Tempranillo, Hito, Ribera del Duero, Spain, 2017
Nightingale Tomato Salad
heirloom tomatoes, toasted fennel mozzarella, calabrian chile oil, marjoram
Albarino, Lagar de Cervera, Rias Baixas, Spain, 2015
Pasta di Pignoli
sun gold tomato raisins, green castelvetrano olives, thai basil
Cremant de Jura Rose, Tissot, NV
Whole Stuffed Tomato
lamb merguez, red wine jus
Spanna, Vallana, Colline Novarese, Piedmont, Italy 2013
tomato & ginger chutney, ground cherries
Dry Brachetto, “Anthos” Matteo Corregia, Piedmont, Italy, 2015
Come try our late summer menu! New additions include:
-pan roasted whitefish (from Lake Superior) served with shishito pepper puree, stewed cherry tomatoes, and housemade cornbread croutons
-local tomato salad with toasted fennel mozzarella, spicy chile oil, and fresh marjoram
-smoked lamb ribs with green harissa and crispy chickpeas
And for dessert, cornmeal crepes with rosemary cream, sweet corn ice cream, and blueberry compote!
We look forward to serving you!
Nightingale will be closed on Monday August 28th for maintenance.
We will re-open on Tuesday August 29th for regular service.
Check back in the near future for information about our upcoming Annual Tomato Dinner on Monday September 11th.
As always, reservations can be made by calling the restaurant at 612.354.7060
We are debuting 3 new menu items today! Please stop in and try them:
-Chilled melon and habanero soup with jicama slaw and buttermilk
-Smoked lamb ribs with green harissa and chickpeas
-Tomato and goat cheese lasagna with parmigiano and local broccoli
We look forward to serving you!
“Featured Wines” are a new aspect of our menu to showcase varietals, regions, and styles that we love. In honor of our upcoming wine dinner on July 24th, we have two wines this week that highlight the region Vallee d’Aoste in Northern Italy. Our event is sold out and we are so looking forward to that evening. In featuring these wines, more people to have the opportunity partake in the fun and adventure!
Both of this week’s wines are from the Grosjean family winery. Their Fumin has been on our wine list for several years. We love this winery because, in addition to making great wines, they employ all organic and natural farming methods and completely avoid the use of pesticides. The winery was established in 1781 and has been passed generationally since.
Vallee d’Aoste is Italy’s smallest and highest elevation D.O.C. Surrounded by the alps, the hot, arid summers are perfect for winemaking and the sloped hills make mechanical farming methods nearly impossible.
The white wine feature is Petite Arvine. 70% of the wine is aged on lees while the other 30% is barrique aged. The result is a complex, balanced wine with great acid structure and reminiscent of pink grapefruit. Try this with our Seared Ahi Tuna.
The featured red is their Gamay. Traditionally a Burgundian varietal, gamay grows well on the high, steep slopes of the winery. The gamay is harvested in mid-september and aged in stainless steel tanks. The finished product shows soft tannins and a strawberry bouquet. Try this with our Meat Plate!
Each wine is $12 per glass and $48 per bottle. Half glass pours ($6) are also available.
If you would like to know more about the Grosjean label please click HERE.
Please join us on Monday July 24th at 7pm, along with John Paine of Rosenthal Wine Merchants and Kate Eckblad of Rootstock Wine Company, for a lovely dinner exploring the wines of the smallest (and most elevated) grape growing region of Italy, Valle d’Aosta. Bordered by France and Switzerland, this region in the uppermost corner of Italy is home to quite a few native varietals you may have not yet heard of.
Chef Dan Berger has put together a beautiful menu to highlight the wines & food traditions of Valle d’Aosta, as well as summer produce in Minnesota. We hope you will join us.
Reservations are quite limited. Make yours now by calling 612.354.7060
Blanc de Morgex et de la Salle Metodo Classico,
Ermes Pavese 2013
House-cured Bresoala, Cultured Butter, Black Bread
Petite Arvine, Grosjean 2014
Buratta with Local Raw & Cooked Vegetables
caeser dressing, dill pollen
Petite Rouge, Danilo Thomain Enfer d’Arvier 2014
Potato Gnocchi, Sweet Corn, Chanterelles
Fumin, Grosjean 2009
Roasted Duck Breast & Leg, Figs, Polenta
Vino de Uve Stramatura “Ninive”, Ermes Pavese 2013
Milk & Honey Panna Cotta, Peaches, Anise cookie
$70 includes tax